Posts Tagged beer malt barley hops yeast mountain river water

Eight Degrees on the road: Farmhouse Cheese and Craft Beer Weekend, Savour Kilkenny

A selection of Irish craft beer from Eight Degrees Brewing

It’s going to be a busy few days for Eight Degrees with beer tastings taking place all over the country towards the end of the week. Most of these are taking part as part of Bord Bia’s fantastic Farmhouse Cheese and Craft Beer Weekend and there are also some events at Savour Kilkenny. Eight Degrees beer will be featuring, some of the events will have Scott or Cam there to talk brewing and Caroline will also pop up at a few venues. Farmhouse Cheese and Craft Beer On Thursday 25 October at 7pm Pat Shortt’s Bar, Main Street, Castlemartyr, Cork there will be beer and cider matched with local cheese. Caroline will be there and she hears that chef Mike Hanrahan has some tricks up his sleeve for the night. On both Friday and Saturday afternoons Urru Bandon and Matsons Bandon, Co Cork will have Irish Farmhouse Cheese & Local Beers & Cider sampling. Special taster plate with complimentary beer/cider. On Saturday 27 October, from 10am to 3pm, Cam will be talking beer and cheese at the Farmhouse Cheese & Craft Beer Weekend will be celebrated at the Sheridan’s Cheesemongers farmers’ market, Virginia Road Station Shop, Kells, Co. Meath. The event listing for the whole weekend is on the Bord Bia website and, if you feel like putting together a DIY Irish Craft Beer/Cider and Farmhouse Cheese event at home, check out the pairing notes. Savour Kilkenny Caroline is heading off to the Savour Kilkenny Food Camp on Friday 26 October to talk about Irish Craft Beer: Savour. Match. Cook. There may also be some tastings… Registration is still open at foodcamp.ie. As part of the festival food lovers trail, The Grapevine is hosting a craft beer and tapas matching event on Saturday 27 October, from 2pm to 4.30pm. Caroline […]

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May 2011: Ireland’s newest craft brewery

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Welcome to Ireland’s newest craft brewery. It has taken us nearly two years to get to where we are now, from concept to shiny new brewery producing some tasty beers. First we needed a business plan, then we had to convince a load of people that we were not crazy, from family and friends to banks and enterprise and development boards. Once we convinced them and ourselves that actually it was a good idea, we then had to decide on a location and find the right site. By October 2010 we had a location, set in the foothills of the beautiful Galtee mountains in Mitchelstown. Now we needed to acquire some equipment. Luckily for us Carlow Brewing were expanding and their 15 HL brewhouse was up for sale; we grabbed it quickly. Then for the next 6 months, we worked on the paperwork trail securing a brewers licence, a bonded warehouse discharge licence, health and safety, HACCP plan, oh the joys of paperwork. We couldn’t wait to get started and get brewing again. Finally the day arrived, April 1. Yes we were going to do our first commercial brew on April Fools day, possibly an appropriate day. But, we are optimists, we got a brew together, albeit a day late, probably a good thing and finally launched at the Franciscan Well Brewpub in Cork over Easter 2011. We are delighted with the response thus far to our first beer, a golden ale called Howling Gale Ale. Now to get started on number two…

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Beer

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Our beer is full of flavour and made from fresh and natural ingredients. What we put into our Beers 1.       Pure Mountain River Water Roughly 95% of the ingredients that goes into making beer is water. But how variable can water be. As it turns out, very. This is why after researching long and hard we chose Mitchelstown, set at the foot of the mighty Galtee Mountains, the water filters through rock down through crystal clear rivers, picking up some necessary mineral deposits along the way, to our door. Just like how soap foams up easier with soft water, brewing with hard or soft water affects how the beer feels in the mouth. 2.       Malted Barley Barley is an agricultural crop and varied from year to year. However the variation in harvest quality is small compared to what happens during the malting process. Once harvested the barley are rock hard little seeds full of starch and enzymes. The malting process soaks the raw barley thereby tricking it into, wow the rains have come, I’m going to become a big barley plant and begins to sprout. After a few days the maltster plays another trick on the unsuspecting barleycorn and stops its growth process by heating it up. Depending on the temperature and length of time, we end up a huge variety of malted barley with different tastes from a pale malt to a dark chocolaty bitter roasted flavour. The malting process modifies the barley and once cracked through a mill is ready to be mashed (see Brewing Process). Malt is sometimes described as the SOUL of beer 3.       Hops Hops are a surprisingly delicate climbing plant called Humulus lupulus.  Such a cool sounding name, it’s not surprising they derive from the same plant family as cannabis. Brewers are only interested […]

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Get in touch

Eight Degrees Brewing Co Ltd Unit 3, Coolnanave Industrial Park Dublin Road, Mitchelstown County Cork, Ireland Tel: (025) 84 933 Email: cam@eightdegrees.ie or scott@eightdegrees.ie Twitter: @8DegreesBrewing Facebook: Eight Degrees Brewing

Last orders for Christmas is Thursday 18th December. Next delivery date for orders received after 18th December is 6th January